On 2013-03-27 17:42:36 +0000, Helpful person said:

>> Should the chef be aware of the rather unpleasant side effect of eating
>> this kind of fish? *Frankly, I didn't know, which is why I Googled to
>> find out about the fish. *Then again, I'm not the one cooking it for the
>> masses.
>
> What about blowfish? I must admit I'm curious, but still wouldn't
> take the chance even if it was available.

Really tasty stuff. In order to handle and serve it in Japan you have
to be trained and certified.

Though we didn't quite know it was blowfish, we ordered "whatever those
guys are having" in an izakaya place in Fukuoka. It was butterflied and
batter-fried so we though they were super-jumbo shrimp that tasted a
lot like lobster. Eventualy we found they were fugu.